The Highland cow is an ancient cattle breed originating from the mountainous regions of Scotland. It is closely linked to the Highlands and the Hebrides, where it evolved to survive in harsh and inhospitable environments. Its roots go back more than a thousand years, making it one of the oldest known cattle breeds. Natural selection has played a key role in its adaptation, giving this breed its hardiness and ability to thrive in extreme climates.
The Highland cow is likely descended from Celtic cattle that were introduced to Scotland by Indo-European peoples more than 2,000 years ago. These early cattle, adapted to local conditions, were naturally crossbred and selected for their ability to survive in harsh environments. The first written references to these Scottish cattle date back to the medieval period, where they were prized not only for their meat but also for their milk and working strength.
Originally, there were two main subtypes of Highland cattle:
The "Kyloes" : Smaller in size, these animals were primarily raised on the Hebrides, where food resources were limited. Their smaller size allowed them to make better use of the scarce pastures available.
The "Highlanders" : Larger, these cattle were raised on the Scottish mainland, in valleys and more sheltered areas.
Over time, these two subtypes interbred, forming the Highland cow as we know it today.
The Highland cow is instantly recognizable thanks to its unique appearance. It has a long coat of thick, wavy hair, which can range from red to black, brown, yellow, or white. Its long horns, which differ slightly between males and females, are another distinctive feature.
The Highland cow is a medium-sized breed. Females stand about 120 cm tall and weigh between 400 and 600 kg, while males reach a height of 130 cm and a weight ranging from 600 to 800 kg.
The coat of the Highland cow is one of its most striking features. It consists of two layers:
An outer layer : Long, thick, and often wavy, this layer of hair provides protection against the elements, including icy winds, rain, and snow.
An undercoat : Dense and woolly, it acts as thermal insulation, retaining body heat even in extreme cold temperatures.
The coat colors vary significantly, ranging from red to black, brown, yellow, gray, and white. The most iconic color remains red, often associated with this breed in the collective imagination.
The long horns of the Highland cow are another distinctive feature. They vary between the sexes. Males have thick, sturdy horns that are slightly curved forward. Females have finer, more slender horns, generally curved outward and slightly upward. These horns are not just ornamental: they are used for defense against predators, for fighting to establish hierarchy within the herd, or for clearing snow to access buried grass in winter.
The Highland cow is known for its hardiness and adaptability to difficult environments. Its thick coat protects it from the cold, while its thick, fatty skin offers additional protection against moisture. It is also renowned for its longevity, with some cows capable of producing calves until the age of 18.
The meat produced by the Highland cow is particularly valued for its nutritional and organoleptic qualities:
Low fat content : Thanks to its insulating coat, this breed does not develop an excessive layer of subcutaneous fat. This results in lean meat that is well-marbled.
Richesse en nutriments : La viande est riche en protéines, faible en cholestérol, et possède une teneur élevée en acides gras oméga-3 et oméga-6, ce qui en fait une viande saine pour la consommation humaine.
Unique flavor : Its strong flavor and tenderness make it a prized product, especially in farms focused on niche or organic markets.
The Highland cow is known for its fertility and ability to calve easily, even in difficult conditions. Highland females reach sexual maturity at around 2 to 3 years of age, which is slightly later than in other commercial cattle breeds. This slower development is the result of their natural growth in sometimes harsh conditions, but it allows them to be fully developed before carrying their first calf. Highland males, on the other hand, can begin mating as early as 1 to 2 years old.
The gestation period for the Highland cow is about 9 months (approximately 283 days), a standard duration for cattle. Highland calves are typically born weighing between 20 and 25 kg, which reduces the risk of dystocia (difficult birth).
Calving is generally straightforward and requires no assistance, even for females calving for the first time. Unassisted calvings are particularly advantageous in extensive farming systems or in remote areas where access to veterinary care may be limited. The interval between calvings is approximately 12 to 14 months, a rhythm that remains consistent even under challenging farming conditions. This makes it a prolific breed, with the ability to produce one calf per year for much of its reproductive life.
The diet of Highland cows is primarily based on grazing. They are capable of feeding on poor lands where other breeds could not thrive. They consume a wide variety of vegetation, including grasses, shrubs, and woody plants. This ability to make use of limited food resources contributes to their success in hostile environments. In winter, their diet can be supplemented with hay or silage if pastures are not available.
The digestive system of the Highland cow consists of four main compartments, characteristic of ruminants :
The rumen : The first and largest compartment, the rumen can hold up to 100 liters in adults. It serves as a fermentation vat where microbes (bacteria, protozoa, and fungi) break down plant fibers.
The reticulum (or network) : It works in conjunction with the rumen to sort food particles. Fine particles pass into the next stomach, while larger ones are sent back to the mouth to be chewed again (rumination).
The omasum (or leaf) : This compartment acts as a filter. It absorbs water and residual nutrients from the digested food.
The abomasum (or rennet) : Also called the “true stomach,” it functions like the stomach of monogastric animals. It produces enzymes and acids to break down proteins and other nutrients before they pass into the intestine.
Cows are ruminant animals. Rumination is an essential process in the digestive system of Highland cows. After quickly consuming food, the cow regurgitates the larger particles into its mouth to chew them again. This increases the surface area of the food for more efficient microbial digestion. During rumination, the cow produces large amounts of saliva, which acts as a buffer to maintain a stable pH in the rumen, promoting microbial activity.
Highland cows, thanks to their instinctive rumination behavior, maximize the extraction of nutrients from plants even in conditions where food resources are limited.
